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Q. Common causes related with angina pectoris?
• The usual cause of angina is the narrowing of the major coronary artery due to atherosclerosis.
• Systemic hypertension increases myocardial demand and if the supply of blood to the heart muscles is less, it can cause angina.
• Heart disease: In late stages of aortic stenosis (narrowing of aorta) it can precipitate an anginal attack.
• Anaemia: The heart gets less oxygen due to lack of haemoglobin in anaemia.
Pyridoxal phoshphate Pyridoxal phosphate is derived from pyridoxine (vitamin B6) and is involved in amino acid metabolism. The other two compounds, pyridoxal and
Explain the Physiology of Lactation? Lactogenesis is the onset of copious milk secretion around parturition, triggered by a fall in plasma progesterone levels. Although some co
Ask question #i need the complete table having the names of the diseases their causative agents and their control,caused by air-borne pathogens?
Implant surface affect Osseointegration Surface topography is critical as rough surfaces produce better bone fixation as compared with smooth surfaces, and osteoblast like cell
Q. What are some prophylactic measures against ascariasis? The major prophylactic measures against ascariasis are: efficient washing of vegetables and other foods base sanitary
Anticoagulant therapy To prevent blood clotting on the valve, patients with prosthetic valves require life long anticoagulant therapy. The patient is put on oral antico
Define Requirements of Carbohydrates during Surgery? Carbohydrates: Carbohydrates are needed to build up glycogen stores and spare the proteins for tissue synthesis, Around GO%
A double-stranded piece of DNA, 100 base pairs in size, is exposed to a high pH environment. This causes all non-valent interactions to be disrupted. What will result from this tre
How the brain influences or controls immune system Scientists are still working to determine to what degree, and how, the brain influences or controls immune system functions,
Food Applications Dextran can be used in food products, as it is capable of moisture retention and inhibition of crystallization of sugar. The properties of dextran as gelling
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